Shrimp Egg Rolls

  • 25 mins
  • 13 ingredients


  • 6 cups savoy or regular cabbage, shredded
  • 1 carrot, shredded
  • 1/2 cup fresh bean sprouts
  • 1 celery stalk, diced
  • 2 tbs onion, chopped
  • 1/4 lb baby shrimp, drained
  • 2 tbs soy sauce
  • 1 tsp garlic powder
  • 1 tsp white pepper
  • 1 egg, beaten
  • corn starch
  • 20 egg roll wrappers
  • vegetable or canola oil for frying
  • In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion.
  • Stir in shrimp, soy sauce garlic powder and white pepper.
  • Pour beaten egg into a skillet placed over medium heat, cook flat and thin, flipping once, until done.
  • Remove from skillet, cool and chop finely.
  • Stir egg into cabbage mixture.
  • Sprinkle top with cornstarch, mix and allow to sit for 10 minutes.
  • Mix 1 tbs cornstarch with 2 tbs cold water and set aside.
  • Place 2 or 3 tbs of the shrimp mixture into the center of an egg roll skin.
  • Dip a spoon into the water and cornstarch mixture and moisten all corners but the bottom corner.
  • Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture.
  • Fold corners in from the sides and press to stick against folded roll, then the rest of the way. Repeat with the remaining egg roll wrappers.
  • Deep fry or pour oil into a deep frying pan to a depth of 3-4 inches and heat to 350 degrees.
  • Fry egg rolls in batches until they are golden brown.
  • Drain on a wire rack, then serve with a dipping sauce of your choice.

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